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Chicken Arroz Caldo is a comforting Filipino rice porridge that's perfect for chilly days or when you need a little pick-me-up. The ginger and garlic give it a warm, aromatic flavor, while the chicken broth makes it rich and hearty. Topped with fresh green onions and a squeeze of lemon, this dish is both simple and satisfying. Let's dive into this cozy bowl of goodness!
Chicken Arroz Caldo Recipe
Ingredients:
- 1 cup rice
- 1 lb cut into pieces chicken
- 1 chopped onion
- 4 cloves minced garlic
- 1 thumb sliced ginger
- 6 cups chicken broth
- 2 tbsp fish sauce
- to taste salt and pepper
- 2 chopped, for garnish green onions
- 1 wedges, for serving lemon
Instructions:
- In a pot, sauté the garlic, onion, and ginger until fragrant.
- Add the chicken pieces and cook until lightly browned.
- Pour in the chicken broth and bring to a boil.
- Add the rice and fish sauce. Stir well.
- Lower the heat and simmer for about 30-40 minutes, stirring occasionally, until the rice is cooked and the porridge thickens.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions and lemon wedges on the side.
What You Will Need
H2: What you will need to make Chicken Arroz Caldo
- Rice: Absorbs flavors and thickens the porridge, making it hearty and comforting.
- Chicken: Adds protein and richness, creating a savory base for the dish.
- Onion: Provides a sweet, aromatic foundation that enhances the overall flavor.
- Garlic: Infuses the dish with a deep, robust flavor, essential for a savory taste.
- Ginger: Adds warmth and a slight spiciness, balancing the richness of the chicken.
- Chicken broth: Serves as the flavorful liquid base, enriching the porridge with depth.
- Fish sauce: Contributes a salty, umami kick, enhancing the savory profile.
- Green onions: Offers a fresh, crisp garnish that adds a pop of color and flavor.
- Lemon: Provides a bright, tangy contrast, cutting through the richness of the porridge.
Essential Tools and Instruments
- Pot: Essential for cooking the chicken and rice together, allowing flavors to meld and the porridge to thicken.
- Wooden spoon: Ideal for stirring the ingredients without scratching the pot, ensuring even cooking and preventing sticking.
- Knife: Necessary for chopping the onion, garlic, and ginger, which are crucial for the dish's aromatic base.
- Cutting board: Provides a stable surface for safely chopping the vegetables and chicken, keeping the prep area organized.
- Measuring cups: Important for accurately measuring the rice and broth, ensuring the right consistency and flavor balance.
Chicken Arroz Caldo Recipe
A comforting Filipino rice porridge with chicken, perfect for cold days.
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Equipment
- Pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 cup Rice
- 1 lb Chicken cut into pieces
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 thumb Ginger sliced
- 6 cups Chicken Broth
- 2 tbsp Fish Sauce
- to taste Salt and Pepper
- 2 Green Onions chopped, for garnish
- 1 Lemon wedges, for serving
Read more: Arroz con Pollo Casserole Recipe
Instructions:
- 1. In a pot, sauté the garlic, onion, and ginger until fragrant.
- 2. Add the chicken pieces and cook until lightly browned.
- 3. Pour in the chicken broth and bring to a boil.
- 4. Add the rice and fish sauce. Stir well.
- 5. Lower the heat and simmer for about 30-40 minutes, stirring occasionally, until the rice is cooked and the porridge thickens.
- 6. Season with salt and pepper to taste.
- 7. Serve hot, garnished with green onions and lemon wedges on the side.
Notes:
This dish is great for cold weather or when you're feeling under the weather.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Peruvian Arroz con Pollo Recipe
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook the Chicken Arroz Caldo completely.
- Let it cool to room temperature.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the cooked Chicken Arroz Caldo.
- Transfer to a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Using sticky rice instead of regular rice can give Chicken Arroz Caldo a creamier texture, making it even more comforting.
Frequently Asked Questions
FAQ:
How long does it take to cook Chicken Arroz Caldo?
It usually takes about 30-40 minutes to cook the rice and chicken until the porridge thickens.
Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice may take longer to cook and might need more broth.
What can I use as a substitute for fish sauce?
Soy sauce or salt can be used as a substitute, though the flavor will be slightly different.
Can I add vegetables to this recipe?
Absolutely! Adding carrots, peas, or spinach can enhance the dish.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
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